Lemon Poppyseed Bars

Drizzled with the best lemon glaze, these Lemon Poppy Seed Bars are like summer in dessert form. Light, bright, chewy, with the perfect amount of lemon tartness, these bars are a standout dessert!

Just the mention of Lemon Poppy Seed Bars set my mouth to watering! The flavor and chewy texture can’t be beat.

My Mom is a lover of all things lemon. She has passed that along to me, I just can’t get enough of that sweet pucker in dessert form.

I knew I wanted to make a bar out of one of my favorite summer flavors but I wanted to make something different and unexpected. 

And, BOOM, these Lemon Poppyseed Bars were born. With a slight crunch from the poppy seeds and a killer lemon glaze, these bars are far from boring.

Just be careful. Once you start in on them, it’s hard to stop!

They have become somewhat of a tradition around the summer months for our family. Even Lily can’t get enough of these lemon bars, toddler approved… you know this recipe is a keeper!

If you are a fan of lemon and want to make an unexpected dessert then look no further than these Lemon Poppy Seed Bars!

1. Pantry staple ingredients make this recipe come together quickly.
2. This recipe can be easily doubled to feed more people.
3. A classic flavor combination makes this a crowd-pleasing dessert.

• Unsalted Butter
• Light brown sugar
• Granulated Sugar
• Eggs
• Lemon zest
• Lemon juice, freshly squeezed
• Vanilla extract
• All-purpose flour
• Poppyseeds
• Baking powder
• Fine sea salt
• Powdered sugar

1. Preheat the oven to 350°F. Line a 9×9 baking dish with parchment paper, set aside.
2. In a large bowl with an electric hand mixer, cream the butter with the brown sugar and granulated sugar for 3 minutes. 
3. Add the eggs one at a time, and mix it until combined. Add the lemon zest, lemon juice, and vanilla, mix until combined. 
4. Add the flour, poppy seeds, baking powder, and salt. Mix until just combined with no dry streaks, do not overmix.
5. Press the dough into the bottom of the prepared baking dish. Bake for 20-25 minutes until browned along the edges and top does not appear moist. A toothpick inserted into the center should come out clean.
6. Let the bars cool on the counter for 30 minutes.
7. While the bars are cooling, make the glaze by whisking together the powdered sugar, lemon juice, and lemon zest until smooth. You want the glaze to be thick yet pourable, start with 1 tablespoon lemon juice and add from there.
8. Pour the glaze on top of the bars. With an offset spatula smooth the glaze all over the top of the bars. Let them cool completely in the pan.
9. Lift out the bars by the parchment paper. Cut into bars and serve.

HOW TART ARE THESE LEMON BARS?

These bars are so good, not overly sweet but that glaze is killer and what really sets them off.

You get just that hint of lemon pucker when you first bite them but it’s not overwhelming.

SO GOOD, they are light and easy to eat more than one at a sitting. 

DO I HAVE TO USE LEMON?

If you are not a fan of lemon but still want to make similar bars, you can substitute any other citrus fruits. I have found citrus and poppyseed just work perfectly together.

Instead of lemon juice, you can use orange, grapefruit, or lime juice. Make sure the citrus juice is always freshly squeezed for optimal taste. If you use orange, you will not get any pucker but a more sweet bar.

CAN I GLAZE WITH ANY OTHER FLAVORS?

Absolutely!

We have made glazes out of pureed strawberries, blueberries, and raspberries. All of these berries pair nicely with lemon.

This is truly a fantastic base recipe to work off of to add your own custom touches.

CAN I MAKE THIS IN A 9X13 PAN?

Yes, to feed a larger crowd, this recipe can be made in a 9×13 pan.

Just double the ingredients and spread the batter into a lined 9×13 pan. Baking time may vary but the bars are done when the edges are slightly golden brown, the center appears dry, and a toothpick inserted into the center comes out mostly clean.

ANY ADDITIONS?

I can think of several things that would pair well with all this lemon!

• A handful of white chocolate chips mixed into the batter
• Toasted sliced almonds for a nutty crunch
• A few tablespoons of shredded coconut for added texture
• A touch of vanilla bean paste for richer flavor
• Fresh blueberries gently folded into the batter
• A dusting of icing sugar on top of the cooled bars
• A thin layer of shortbread crust under the bars for a bakery-style twist
• Drizzle with melted white chocolate after glazing
• A sprinkle of lemon zest sugar right before serving for brightness

ANY SUBSTITUTIONS?

Feel free to try a thing or two from the following:

• Use almond flour instead of all-purpose for a gluten-free option
• Swap coconut oil for the butter for a dairy-free version
• Replace cane sugar with regular granulated sugar if needed
• Use bottled lemon juice if fresh lemon juice isn’t available
• Try greek yogurt in place of some butter for a lighter, tangy bar
• Use only egg whites instead of whole eggs for lower fat content

ROOM TEMPERATURE: Store at room temperature in an air-tight container for up to 4 days.

FREEZER: These can be frozen for up to three months.

If they are cut into bars, I suggest freezing them first on a sheet tray until frozen solid. Then add them to a freezer-safe container with pieces of wax paper between the layers.

Looking for the perfect unexpected summer dessert? Then these Lemon Poppy Seed Bars should be on your baking menu STAT. Super easy, tasty, and bursting with lemon goodness.

If you’ve tried these LEMON POPPY SEED BARS let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!